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The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!

The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!
Related:  baking

BEST EVER EGGLESS CHOCOLATE CAKE/CUPCAKE ! After my interesting trials, finally I have reached to a point to say the Best Ever Eggless Chocolate Cupcake recipe is here. I was very excited to taste the cake after each trial. Based on the taste, I made changes to the recipe and did the next trial. It was rewarding experience to do your own trials and come up with a flawless recipe. Ingredients: Cake Flour - 3/4 cup ( See how the cake flour can be made here.) Sugar - 1/2 cup Unsweetened cocoa powder - 2 1/2 tbsp Baking Soda - 1/2 tsp Salt - 1/4 tsp Water - 1/2 cup Oil - 4 tbsp Apple Cider or any vinegar - 1 tbsp Vanilla extract - 1 tsp Instant Coffee - 1/4 tsp (Optional) Method: 1. 2. 3. 4. 5. 6. 7. Enjoy with you favorite frosting! Note: 1. 2. 3. Updated on September 13th 2013BEST EVER CHOCOLATE CAKE FOR MAKING LAYERED CAKESFor the Layered Chocolate cake Follow this measurements : This is for one 8 " Inch cake pan. All purpose Flour - 1 cup Corn flour - 1 1/4 tbsp Water - 1/2 cup + 3 tbsp Vanilla extract - 1 1/2 tsp Instant Coffee - 1/4 tsp Method :

Pumpkin Fudge {Dairy Free} it’s My favorite time of the year… I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. 2 cup coconut butter {how to make coconut butter}1 1/2 cup organic pumpkin puree2/3 cup pure maple syrup or raw honey1 teaspoon vanilla extract1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon saltextra cinnamon for dusting (optional) About the author: Tiffany is a real food mama who lives in Oregon.

My Favorite Fluffy Buttercream Frosting This is without a doubt my favorite Buttercream Frosting EVER! My sister came over a few days ago and wanted me to help her make a cake for her sons first birthday. Of course I love every opportunity I get to help someone bake and I feel pretty cool when they ask for my baking opinion =). She wanted to make a mini tiered cake (and I don’t own the mini tiered cake pans so I had to get creative) and she wanted a delicious, white, fluffy frosting to cover it. She asked if we could get a really white frosting without the yellow tint. I told her the trick is in the technique. 1. My sister and I both agree this is the best Buttercream Frosting! ….And wait! Ideas for leftover frosting: Vanilla Buttercream Frosting Ingredients 1 1/2 cups butter, at room temperature (3 sticks)* 4 1/2 cups powdered sugar 3 - 4 Tbsp heavy cream 1 1/2 tsp vanilla extract (use clear if desired) Directions 1.

Cinnamon-Rhubarb Muffins user reviews made it? RATE IT! by KayBow, 7/16/2014 Baked up very nice. I used 3 cups of very tender young rhubarb. by Kls14, 7/12/2014 Very tasty by user-3479071, 6/8/2014 This recipe is awesome! by Sarhill1, 6/1/2014 This is an easy and perfect way to use rhubarb, the sweet tart combination is great! by user-3349224, 4/19/2014 by Oldestwin, 7/16/2013 I made this 2 different times and added blueberries to the recipe and both my son and my son-in-law loved them...they were taking 4 of them for breakfast! by Haleysmom, 7/1/2013 I have not done much baking for over a year because I have to be strict with a gluten free diet. by AuntieDe, 6/13/2013 These were fabulous! by ENS, 6/9/2013 These are fine but I barely taste the rhubarb. by MissyU, 7/24/2012 I've made this recipe 2x and both times the muffins were delicious. by kcherry6, 4/24/2012 I was so impressed with the way these muffins turned out! by IL, 7/18/2011 Tasty! by sk88, 6/26/2010 Absolutely wonderful breakfast muffins.

White Chocolate Mint Fudge I love to make sweet little bites for our Christmas party every year, those tiny little morsels that guests can grab and I don’t have to worry about slicing up portions and serving them formally. One guaranteed way to satisfy guests’ sweet tooth is with a little fudge, and this is my white chocolate mint version. It’s less sweet than most fudge recipes and tastes more like cheesecake. The addition of mint extract gives it a wintery flavor but you can edit it out if you prefer pure chocolate. It’s incredibly easy to make and it’s one of my favorite treats to serve guests during the holidays! To make this white chocolate mint fudge, here’s what you’ll need: 3 bags 11 oz. white chocolate chips 1 14 oz. can sweetened condensed milk 6 oz. lowfat cream cheese 1/3 cup sugar 1/2 tsp peppermint extract nonstick spray green icing (optional) 8 x 8” glass dish or metal pan Pour 2 ½ bags of white chocolate chips into double boiler and save ½ bag of chocolate chips for later (or your next batch!).

Easy Whole Wheat Bread My mom used to make her own bread and yogurt from scratch. I mean, come on. How cool is she? I remember learning that and thinking my mom was the most awesome hippie mom ever and I wanted to do the same if I was ever a mama. The bread-making season in our house ended sometime around the arrival of 10-pound me. But can you blame her? Well, the good news is, you do have time to make this bread. This recipe is simple in both preparation and ingredients. Just 9 basic ingredients that are very forgiving. With a short 20 minute bake time, hands on prep time is only 15 minutes + the rise! When I say dump, mix, rise, I mean it. You literally dump the ingredients in a bowl, mix and let it do its thing in the fridge. All that’s left to do is knead in the seedy and oat-y things and let it rise once more while the oven preheats. Twenty minutes later and you have a perfectly delicious, seedy, whole grain loaf on your hands. This loaf is magnificent; everything you want in a homemade bread. Prep time Notes

The Best Frosting {a.k.a. Magical Frosting} I am rarely left speechless {if you are my husband you are seriously nodding your head right about now}. I like to talk {husband still nodding}. To dissect the details of important matters, such as great toenail polish and food {husband falling asleep}. However, after taking a taste of this frosting, I was left completely speechless. No words. None. It is the best frosting I have ever tasted in my life. You might have seen the phenomenon of this type of frosting swirling around. It left me weak and trembling. And do you know what tops it all? I slathered this frosting on the most decadent cake I’ve made to date (posting tomorrow!) But this frosting…well, it belongs in The Best Recipe section no doubt about that. One Year Ago: Basil Chicken in Coconut Curry SauceTwo Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Ingredients Directions Notes

Lemon Macadamia Nut Cakes A cake doesn’t have to be a cupcake just because it is small. Leave off the piles of frosting and the colorful wrapper and you have an individually sized dessert that is a simple, elegant way to finish off a dinner with family or friends. These little Macadamia Nut Cakes are definitely not cupcakes, but they sure are tasty. When I say simple, I mean it. If you’re not going to serve these cakes right away – and they can be served warm if you do want to serve them immediately, although they will come out of the wrappers more cleanly if you allow them to cool – you can make them a day ahead and store them in an airtight container before dressing them up. Lemon Macadamia Nut Cakes 1/2 cup all purpose flour 1/2 cup whole, toasted macadamia nuts 1/2 cup sugar 1/2 tsp baking powder 2 large eggs 2 tsp lemon zest 2 tbsp rum 2 tbsp butter, melted and cooled Preheat oven to 350F.

Fluffy Nutella Buttercream Frosting Dessert is beautiful in many, many ways, but in our house, we especially appreciate its ability to bridge the divide between my vegetarianism and his carnivorous diet. Because unless we’re putting lard in our pie crusts or sprinkling bacon on our ice cream (and even my bacon-loving guy isn’t really on board with the bacon-in-desserts thing), dessert is naturally vegetarian. No need for our usual fork-in-the-road recipes, which really isn’t such a bad way to live, but there’s something fun about being able to nosedive simultaneously into, for instance, the same Fluffy Nutella Buttercream frosted cupcakes. Nutella in buttercream form. This fluffy, light buttercream combines your traditional buttercream ingredients, butter and powdered sugar, with a nice dose of Nutella. In this case, I topped basic vanilla cupcakes (from the same vanilla sponge cake recipe I used for my Strawberry Shortcake Cupcakes) with the stuff. Dessert – especially this one – is a beautiful thing indeed.

White Chocolate, Cranberry, and Macadamia Nut Cookies recipe Of all my many, many cookie recipes, these are my go-to, guaranteed crowd-pleaser cookies...and they never fail! I follow the base recipe, don't change amounts, but switch up the mix-ins depending on the occasion and crowd. I'm surprised at some of the user comments regarding a "cake-like" texture; if this is the result of your cookies, you're doing something wrong! (1) Air time! It's important to allow the butter (unsalted) and sugars several minutes beating time to allow a fluffy texture. (2) Size matters!

The Best Chocolate Buttercream Frosting Please allow me this last party post. You won’t have to hear a word about it after this. Promise. But what’s a party without cupcakes? And what’s a chocolate cupcake without The Best Chocolate Buttercream Frosting? It should go without saying that these super soft chocolate cupcakes were a hit at the party. Super Soft Chocolate Cupcakes Print this Recipe! makes about 4 dozen cupcakes… maybe more.. lots of cupcakes! 3 cups sugar 1 cup unsalted butter, room temperature 4 eggs 2 teaspoons vanilla extract 2 2/3 cups all-purpose flour 3/4 cup cocoa powder 1 Tablespoon baking soda 1/2 teaspoon salt 1 1/3 cups sour cream 1 cup strong coffee, cooled Preheat oven to 350 degrees F. Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Sift together the flour, cocoa, baking soda, and salt. With the mixer on low speed, slowly add the cooled strong coffee to the batter. Remove from oven and set on wire rack to cool for 10 minutes.

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